Lime-Coconut Cupcakes
Ingredients
- 3/4 cup sifted coconut flour
- 1 teaspoon baking powder ⓘ
- 1 teaspoon kosher salt ⓘ
- 6 large eggs ⓘ
- 3/4 cup light agave nectar
- 1/2 cup coconut oil ⓘ
- 3 tablespoons whole milk or almond milk ⓘ
- 1 tablespoons pure vanilla extract ⓘ
- 1/2 cup butter, softened ⓘ
- 2 cups confectioners sugar ⓘ
- 1 teaspoon whole milk ⓘ
- 1 tablespoon fresh lime juice ⓘ
- 1 tablespoon finely grated lime zest ⓘ
Instructions
- Make the Cupcakes Preheat the oven to 350 degrees .
- In a large bowl, whisk together the coconut flour, baking powder, and salt until blended.
- Whisk in the eggs, agave nectar, oil, milk and vanilla until completely blended and smooth.
- Make the Cupcakes Divide the batter equally between lined muffin cups and bake for 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Transfer the baking tin to a wire rack and let the cupcakes cool for 10 minutes.
- Carefully remove the cupcakes from the tin and place on the wire rack to cool completely.
- Meanwhile, Make the Frosting In a large mixing bowl or stand mixer, beat together the butter, confectioners sugar, milk, lime juice, one teaspoon of zest, vanilla and salt until smooth and fluffy, about 3 minutes.
- Frost the cupcakes, garnish with the remaining lime zest and shredded coconut, and serve or store in an airtight container for up to two days.
Nutrition & Diet Analysis (per serving)
964
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).